When my brothers and I were children, we each had our favourite chocolate bar. I loved the chewy coconut centres of the Bounty bar and my eldest brother loved Cherry Ripes. He moved to England years ago, but my mother still sends him care packages full of his favourite Australian sweets.
This slice is a bit of an ode to those family memories. It’s really a big square of chewy coconut macaroon, sandwiched between thick dark chocolate and scattered with little bits of tart cranberry, but to me it’s a happy reminder of rare childhood treats.
Put the cranberries in a bowl and cover with the boiling water. Leave the cranberries to soak until they have absorbed all the water. In a separate bowl, whisk the egg whites until frothy, then add the sugar and continue to whisk for 1 minute before adding the coconut and soaked cranberries.
Press the mixture evenly into the prepared tin and smooth the top.
Meanwhile, put the chopped chocolate in a small heatproof bowl over a saucepan of simmering water, ensuring the base of the bowl does not touch the water. Stir occasionally until the chocolate has melted, then remove the bowl from the heat.
Turn the coconut slice out onto a wire rack, top side down, and remove the baking paper. Spread two-thirds of the melted chocolate over the base and transfer to the refrigerator to chill and set. When set, turn the slice over and drizzle the remaining chocolate over the top (warm the chocolate if it has set). Allow the chocolate to set, then cut into squares.
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